Carrot Top Pesto Pasta with Sauteed Peas and Carrots
A savory springtime pasta celebrating seasonal peas and carrots. A fresh pesto featuring carrot tops ensures we use every part of the root veggie in this delicious dinner dish.
Equipment
Ingredients
- 8 ounces dried pasta of choice
- 3 medium carrots peeled and diced into ½ inch diced pieces
- 1 cup fresh shelled peas
- 1 tablespoon finely chopped shallots
- 2 tablespoons extra virgin olive oil
- 3 tablespoons Carrot Top Pesto see notes for recipe link
- 2 tablespoons grated parmesan for garnish
Instructions
- Bring a large pot of water to a boil. Salt generously with kosher salt, then add in the dried pasta. Cook pasta until al dente, about 6 to 8 minutes.
- While the pasta is cooking, heat 2 tablespoons olive oil over medium heat in a large 3 quart sauté pan or skillet. Add the shallots and cook until translucent and slightly browned, about 3 to 5 minutes. Add the carrots and cook until they soften and begin to brown, about 5 to 7 minutes. Add the freshly shelled peas and a ladleful of pasta water and cook until the peas become tender, about 3 minutes more.
- Once pasta is ready, strain the pasta, reserving about ¼ cup of pasta water just in case you want to thin out the sauce. Add the pasta to the skillet with the carrots and peas and begin to stir to combine. Add in the prepared pesto and stir to coat the pasta noodles in the pesto. If needing to thin out the sauce, add a tablespoon of pasta water at a time until the sauce reaches your desired consistency. Garnish with grated parmesan and serve immediately.
Notes
Any seasonal pesto will work just fine, but for this one the Carrot Top Pesto is perfect.
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